NEWS
SA CHEFS NEWS LUCKY STAR EDP CELEBRATES 2020 GRADUATES
The Lucky Star Economic Development Partmership (EDP) programme for 2020 celebrated its graduates in late September at the HTA School of Culinary Art with key SA Chefs Association members and directors, including President James Khoza and Past-President and Head of HTA, Stephen Billingham. A huge congratulations goes to the graduates who have made it through potentially one of the most challenging years for students to date thanks to the global pandemic. The following students graduated successfully through the Lucky Star EDP Programme: • Ogolotse Phologo • Kamohelo Mahlasela • Okapeleng Thameng • Kgotso Madikhetla • Busisiwe Mazibuko • Zinhle Ntuli • Nozithembiso Dwyili • Thanthi Sepeng • Annah Mokodutlo • Kgositsile Mokhosi • Tonia Louw • Nthipana Modiba • Nompendulo Mtiywa • Koketso Tembane Special thanks also goes to Lucky Star for another year of supporting young chefs and growing our industry.
50% OFF SA CHEFS MEMBERSHIP FEES FOR 2020/2021
If you haven’t yet renewed your membership, now is the time! Due to the effect of coronavirus
04
CHEF KABELO SEGONE (FRONT) AND THOMAS OVERBECK (BACK) WITH LUCKY STAR EDP GRADUATES.
on foodservice businesses and chefs alike, SA Chefs is offering all memberships and renewals for 2020/2021 at 50% off the usual rates. This means that everyone from students to full time professionals to corporate and associate members can take hold of this offer by becoming an SA Chefs member or by renewing their membership. Rates are broken down per annum as follows: • Junior Member: R82.50 • Youth Member: R82.50 • Professional Member: R147.50 • Training Provider: R1600.00 • Corporate Member: R1875.00 • Associate Member: R147.50 • Academy of Chefs: Complimentary • Fellow Member: R147.50 Please note that fees are subject to change from time to time with
due notice. All values include VAT. To become a member please get hold of Membership Coordinator Precious Maseko on precious@sachefs.co.za or +27(0)11 482 7250.
SASSI HOSTS ZOOM WEBINAR
On 5 October, SASSI hosted a Zoom webinar called Where To From Here: A Chefs Journey. The event saw a panel of chefs discuss the culinary industry before and after the pandemic, how the industry is building back for a resilient and successful future and, of course, sustainable practices along the supply and value chain - including sustainable seafood as we celebrate National Marine Month this October. Never miss a beat and follow @sachefsassociation on Facebook for more events like this.
